How Do You Cook Tamales? (Step-by-Step Instructions)

If you ever wanted to try your hand at Mexican tamales but wondered, how do you cook tamales anyway? This post is for you! It’s the perfect base method for making perfect tamales, no matter what the filling. From the masa to salsa, I’ve got you covered!

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Several tamales on a plate on a wood table.

Today we’re diving right in to this traditional Mexican dish and making tamales from scratch! If you’re feeling a little intimidated, I completely understand. Tamales have a reputation for being a labor of love, and they do require some time and patience. But don’t worry, you absolutely do not need to be an expert to conquer this delicious dish. ♥

Let me be your guide through the whole process. I’m sharing step-by-step photos, a full video tutorial, and plenty of tips and tricks I’ve learned along the way. I’ve been perfecting my tamales recipe for years, and I’m excited to share all my knowledge with you. These tamales are tender, flavorful, and incredibly satisfying. I’m confident in this method, and I’m confident in YOU!

If you’re looking for a rewarding culinary project and want to make homemade tamales for the holidays or other special occasions, then you’ve come to the right place.

What Are Tamales?

Authentic tamales are fluffy corn masa dumplings wrapped in corn husks and steamed. Though you can certainly make tamales wrapped in banana leaves too! The tamale dough is made from either masa harina flour or fresh ground corn masa, fat (usually lard), salt, broth, and baking powder. The fillings vary and can include meats, seafood, cheese, spices, and vegetables. There are also dessert tamales too made with sweetened masa. So how do you cook tamales? Today I’m showing you with any filling you choose.

Two strawberry tamales on a pink platter with horchata sauce on top.

Video Tutorial: How Do You Cook Tamales

Equipment

Before we get into the details of how to make the tamales, let’s talk about what equipment you’re going to need:

A large pot for soaking the corn husks.
KitchenAid or other electric mixer for making the masa dough. You can mix the masa by hand but it won’t be as fluffy.
A large steamer pot called a tamalera to cook the tamales in. Don’t want to buy a steamer? Check out this post on how to cook tamales in an Instant Pot, slow cooker, or Dutch oven.
Kitchen tongs, wooden spoons, rubber spatulas
Mixing bowls, large spoons, kitchen towels

Possible other equipment needed:

Another large stock pot. If you plan on cooking meat for the tamales
A blender. For making salsa.

Overview: How To Make Tamales

So now that we’ve gathered all our supplies, let’s dive into the best way to make them. I love tamales, so I’m REALLY excited about this!

Soak the corn husks – I like to bring a large pot of water to a boil. Remove it from the heat and add the corn husks. Push them down under the water with a pair of kitchen tongs and let them sit until they are pliable. They rehydrate much faster than water from the tap.
Prepare Filling – This includes cooking meats and vegetables, shredding cheese, etc.
Prepare the masa – I teach you in my how to make masa tutorial, but scroll further down for a quick review.
Roll – Spread masa in the corn husks, fill, and roll.
Steam – Place tamales in the steaming pot, cover, and steam. The cook time can take anywhere from 30 minutes to an hour depending on the type.

Let them cool a bit and serve. To freeze leftover tamales, cool tamales completely, then pack into freezer bags or an airtight container and freeze for up to 6 months.

*HAVE FROZEN TAMALES? Here’s 8 easy ways to reheat them!

A tamal on a white plate drizzled with cream

Tamales Ingredients

We’ve talked about the equipment, now let’s discuss the ingredients you’ll need for the best results:

Dried corn husks– Look for large husks. The larger the husks the larger your tamales can be.
Masa – You can make the masa with either masa harina flour or buy freshly-ground masa if that’s available to you at your local Latin market.
Lard – This is the common fat used to make the masa dough. Buy fresh lard from a butcher (I get mine at the meat counter of my local Latin market). Don’t use the shelf-stable stuff it is full of stabilizers and has a strange waxy texture. You can also use butter, coconut oil, or vegetable shortening instead.
Broth – Or homemade stock from cooking the meat if you are making meat-filled tamales.
Baking powder and salt – Adds flavor and lift to the masa dough.

All the ingredients to make tamales masa including broth, lard, masa harina, salt, and baking powder.

Make the Masa

The process is a bit different if you are using masa harina flour or freshly ground masa. I go in detail on how to make either one in my masa tutorial so head there for more detail. Masa harina is the easiest to find here in the US, so that is the method I’ll talk about here:

Rehydrate the masa harina. Combine the masa harina with hot broth. Cover with plastic wrap and let it sit 10-15 minutes.
Whip the fat. Place lard (or whichever fat you’re using) in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high until light and fluffy.
Add salt and baking powder. Stir these things into the fat.
Slowly add masa. With the mixer going on medium speed, add the rehydrated masa a small handful at a time until all is incorporated.
Add more broth. Once all the masa has been added stop the mixer and test the masa dough. It should be easily spreadable, like fluffy mashed potatoes or thin hummus. If it is too dry, add more warm broth a little at a time until it reaches the right consistency.

Fillings

This is where we get to be creative. From savory to sweet, meat-filled to veggies there are endless options for the fillings. Here are some favorite fillings we’ve loved:

Which flavor combinations will you try? I’d love to hear some new ideas because I love trying new ones all the time. Have fun customizing your own!!

Fold The Tamales

Now that the corn husk wrappers have been soaked, the masa is made, the fillings are ready, it is time to put it all together and make the tamales!

Dry a corn husk that is at least as wide as your hand when all the fingers are pressed together. Lay on a clean work surface with the widest part closest to you.
Spread about 1/3 cup of masa on the bottom half of the corn husk, leaving about 1/2-inch border on the sides.
Place about 1/4 cup of the filling in the middle.
Rolling a tamale is similar to sushi, if you’ve done that. Fold one side of the corn husk to meet the other side so the edges of the masa on both sides meet. With your left hand, pull the edge of the corn husk away, while with your right hand you are tucking the masa around the filling until it is tight.
Roll the edge of the corn husk around to seal and fold the triangle end of the husk towards the open end.
Place the tamales on a baking sheet and repeat with remaining corn husks, masa, and filling.

a tamal on a table with chicken in green salsa in it.

A hand closing a tamal and rolling it up.

Steaming Process

We’re almost done, we’ve reached the final step in how do you cook tamales—the actual cooking of the tamales.

Fill a steamer pot until the water level is up to the spot where the steamer rack sits.
Line the rack with leftover corn husks that were too small or ripped.
Cover and place over high heat.
Once the water is boiling, turn the steamer down to medium and place the tamales upright in the steamer. Arrange the tamales so they are leaning against each other and the side of the steamer so they don’t fall over.
Cover the tops of the tamales with more leftover corn husks and then cover the pot with the lid.
Steam tamales until the masa is mostly cooked in the middle. The cooking time can take anywhere from 30 minutes for sweet tamales to an hour for larger meat-filled tamales. Read more about how long it takes to steam homemade tamales here.
To check to see if they are done, remove one from the steamer, let it sit a couple of minutes, then unwrap. The masa should be still a tiny bit soft in the middle, but mostly cooked. They will continue cooking as they cool.
Remove tamales to a platter, cover with aluminum foil and let rest 10 minutes or so before serving to let them finish cooking.